Spinach and Goat Cheese Tartlets

4.45 from 9 votes

Are you looking for a delicious, make-ahead and easy appetizer to serve at a Christmas or holiday party? If so, check out this incredible recipe for Spinach and Goat Cheese Tartlets.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer

Cuisine: American

Servings: Tartlets

Calories: 39kcal

Author: Sharon Rigsby

Ingredients

10 ounces frozen chopped spinach thawed and squeezed dry
4 ounces goat cheese
3 tablespoons unsalted butter
1 shallot finely minced
1 clove garlic finely minced
1 teaspoon all-purpose flour
¼ cup milk you can substitute half and half
⅙ teaspoon nutmeg
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 teaspoon lemon zest
1 tablespoon white wine vinegar
1 large egg beaten
¼ cup finely grated parmesan cheese
2 packages Phyllo Shells Usually contain 15 shells per package.

Instructions

Preheat your oven to 350°F.
Heat the butter in a 10-inch non-stick skillet over medium-low heat. Add the shallots and cook for 3-4 minutes or until softened. Add the garlic and cook for one minute.
Stir in the flour, add the milk and vinegar, cook for one minute, and whisk until smooth. Add the nutmeg, salt, pepper, goat cheese, and lemon zest and continue cooking and stirring until the cheese has melted.
Remove the skillet from the heat and allow to cool. Add the beaten egg and spinach and mix well.
Spoon about one tablespoon of filling into each tartlet shell and top with a small pinch of parmesan cheese. Fill the shells only ¾ full to prevent the mixture from bubbling over while baking. (Save the plastic container and box the shells came in.)
To bake, place the tarts on a baking sheet and bake for 15 minutes or until the filling is set and the cheese is melted. Serve warm or at room temperature.
Serve warm

Notes

Don't throw away the box and plastic container the tartlet shells come in. They make great storage containers and prevent the tartlets from sliding around.

This recipe comes together quickly, so chop, measure, and prepare all the ingredients before you start. This includes squeezing the liquid out of the spinach and grating the cheese.

Excess moisture is the enemy of tartlets! Use one of the methods described in the Recipe FAQs to remove every bit of liquid from your thawed spinach.

You may see the terms phyllo and fillo used interchangeably. They are the same thing; there are just two different spellings, both correct.

Nutrition